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Lamb Meatballs and Collard Dolmades

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“This is a non-traditional appetizer recipe using inexpensive and plentiful collard greens rather than grapevine leaves. Half the lamb meatballs can be served plain and the other half wrapped in the leaves.”
READY IN:
55mins
SERVES:
4
YIELD:
8 appetizer portions
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the bulgur in hot water until tender, 20 to 30 minutes; drain, squeezing out as much water as you can.
  2. Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper; shape into small 1 inch meatballs, handling the mixture as little as possible.
  3. Heat olive oil in a large skillet, over medium high heat; cook meatballs, turning every few minutes, for a total of 6 to 8 minutes.
  4. Blanch collard greens, in batches, in a large pot of salted boiling water, just until pliable, about 1 or 2 minutes; remove with a slotted spoon to a colander.
  5. Rinse with cool water then squeeze to remove most of the moisture.
  6. With a sharp knife, cut leaves in half, lengthwise, removing stems.
  7. On a work surface, place leave sideways, put a meatball inside, then roll up like a burrito, encasing the meatball with the leaf; place seam side down on a serving dish.
  8. Repeat with remaining meatballs and leaves; serve with lemon wedges.

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